Cuban Salad Recipes

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KICKED-UP CUBAN SALAD

Provided by Nancy Fuller

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 11



Kicked-Up Cuban Salad image

Steps:

  • For the salad: Add the avocado, lettuce, red onion, jalapeno and pineapple to a large bowl.
  • For the dressing: Whisk together the olive oil, lemon juice, honey, cumin, cayenne and salt in a small bowl. Pour some of the dressing over the salad and toss, adding more if desired. Reserve any extra dressing for later use.

2 avocados, chopped
1 head romaine lettuce, chopped
1 small red onion, sliced into rings
1 small jalapeno, seeded and diced
1 pineapple, chopped
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons honey
1/4 teaspoon ground cumin
Pinch cayenne
Pinch salt

EASY CUBAN SALAD

This refreshing salad relies on a few ingredients and the addition of a brightly flavored citrus dressing.

Provided by Bibi

Time 15m

Yield 8

Number Of Ingredients 12



Easy Cuban Salad image

Steps:

  • Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
  • Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
  • Serve dressed, tossed salads on individual salad plates.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 7.7 g, Fat 17.9 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 299.9 mg, Sugar 2.7 g

½ cup extra virgin olive oil
¼ cup fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
1 head romaine lettuce - rinsed, dried and chopped
2 medium tomatoes, cut into 8 wedges
8 medium radishes, thinly sliced
1 medium red onion, thinly sliced
1 avocado - peeled, pitted, and chopped

CUBAN FRUIT SALAD

This light and refreshing recipe is great for dessert or for breakfast with yogurt.

Provided by Lynn Clay

Categories     Fruit Salads

Time 25m

Number Of Ingredients 6



Cuban Fruit Salad image

Steps:

  • 1. In a medium pot, heat sugar, lime juice, and water until it is boiling.
  • 2. Turn the heat off and transfer to a large bowl to cool.
  • 3. Gently toss syrup with prepared fruit and lemon/lime zest.
  • 4. Chill until ready to serve.

1/2 c sugar
1/2 c fresh lime juice
1/2 c water
zest from 1/2 orange
zest from 1/2 lime
6 c cubed fresh fruit: mango, papaya, banana, strawberries, melon, pineapple or whatever you have)

CUBANO SALAD

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10



Cubano Salad image

Steps:

  • Whisk together the vinegar, lemon juice, garlic, 1/2 teaspoon salt and pepper to taste in a medium bowl. Whisk in the olive oil.
  • Combine the radishes, tomatoes, lettuce and onions in a large bowl and toss with just enough dressing to coat. Top with the avocado.

2 tablespoons distilled white vinegar
1 tablespoon fresh lemon juice
1 teaspoon finely grated garlic
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
4 radishes, thinly sliced
2 medium tomatoes, cut into wedges
1/2 head iceberg lettuce, cut into bite-sized pieces
1/2 small red onion, thinly sliced
1 small avocado, cut into chunks

CUBAN AVOCADO, WATERCRESS, AND PINEAPPLE SALAD (ENSALADA DE AGUACATE, BERRO, Y PIñA)

Provided by Maricel Presilla

Categories     Salad     Side     Christmas     Lunch     Tropical Fruit     Pineapple     Avocado     Watercress     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 11



Cuban Avocado, Watercress, and Pineapple Salad (Ensalada de Aguacate, Berro, y Piña) image

Steps:

  • Preparing the Watercress
  • Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.
  • Broiling the Pineapple
  • Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.
  • Preparing the Dressing
  • Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.
  • Peeling the Avocado
  • Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
  • Assembling the Salad
  • Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter.
  • Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.

2 bunches watercress
One 2 1/2-pound pineapple, peeled, cored, and cut into four 1-inch-thick slices
1 tablespoon sugar
3 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar or fresh lime juice
1/8 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large Florida (West Indian) avocado or 2 Hass avocados
1 small red onion (5 ounces) thinly slivered lengthwise

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